Roast beef needn’t be grey and flavourless

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Roasting cuts of meat open in the oven is difficult, which is why most nations don’t do it and why the British use gravy

It’s odd how the dish that more than any other sums up Britishness is so often
dreadful. Perhaps that’s why roast beef is now fairly uncommon on the
British dining table. It was so often grim in the days when it was a Sunday
lunch norm — grey, flavourless and so dried up that it creaked when you put
a knife to it.

Roasting cuts of meat open in the oven is difficult, which is why most nations
don’t do it — and why the British, having roasted the juice and taste out of
a piece of meat, find themselves getting artificial